2 lb. boneless, skinless chicken breasts (cut into 1 - 1 1/2 inch pieces)
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
1 large can pineapple chunks
marinade sauce

In large plastic ziploc bag, place chicken pieces and pour marinade over top. Refrigerate for at least 2 hours.

Chop peppers into 1 inch chunks. On bamboo sticks or skewers, alternate ingredients. Grill over medium heat for approximately 15 minutes or until done.